Grilled Vegetables With Sun Dried Tomato Vinaigrette Recipes

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GRILLED VEGETABLE SALAD WITH FRESH HERB VINAIGRETTE



Grilled Vegetable Salad with Fresh Herb Vinaigrette image

Delicious grilled vegetable salad served room temperature. Great the next day too! The vinaigrette can be used on any salad or as a marinade for chicken and fish. Substitute basil for cilantro if you don't care for cilantro.

Provided by Celeste

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 1h

Yield 8

Number Of Ingredients 20

1 shallot, minced
3 tablespoons red wine vinegar
1 tablespoon white balsamic vinegar
1 clove garlic, minced
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh dill
½ cup extra-virgin olive oil, or more to taste
10 fresh asparagus spears, trimmed to 5 inches
2 ears corn, husked
2 zucchini, halved lengthwise
2 yellow squash, halved lengthwise
1 bunch green onions, tops trimmed a few inches
1 large red bell pepper, cut lengthwise into 4 sections and seeded
1 large red onion, sliced thickly
¼ cup olive oil, or as needed
salt and ground black pepper to taste

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
  • Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
  • Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
  • Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
  • Drizzle vinaigrette over the vegetable mixture and toss to coat.

Nutrition Facts : Calories 260.9 calories, Carbohydrate 16.4 g, Fat 21.4 g, Fiber 4.2 g, Protein 3.5 g, SaturatedFat 3 g, Sodium 64.9 mg, Sugar 4.8 g

SUN DRIED TOMATO GRILLED CHICKEN & VEGETABLES



Sun Dried Tomato Grilled Chicken & Vegetables image

Chicken breasts and peppers get a quick marinade in sun dried tomato vinaigrette dressing before they're grilled to perfection and served on brown rice.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 4

1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
4 small boneless skinless chicken breasts (1 lb.)
1 each red and green pepper, cut into strips
2 cups hot cooked long-grain brown rice

Steps:

  • Heat grill to medium-high heat.
  • Pour 1/4 dressing over combined chicken and peppers in shallow dish. Refrigerate 10 min. Remove chicken and peppers from dressing; discard dressing.
  • Grill chicken and vegetables 12 to 15 min. or until chicken is done (165°F) and peppers are crisp-tender, turning and brushing occasionally with remaining dressing.
  • Serve chicken mixture over rice.

Nutrition Facts : Calories 310, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g

GRILLED VEGETABLES WITH SUN DRIED TOMATO VINAIGRETTE



Grilled Vegetables with Sun Dried Tomato Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 sundried tomatoes, in oil, chopped
1/4 cup red wine vinegar
3 garlic cloves, smashed
2 tablespoons basil chiffonade
1/2 cup olive oil
Salt and freshly ground pepper
2 portobello mushrooms, cleaned and stems removed
1 small head fennel, quartered
4 artichokes, cleaned and quartered
1 yellow zucchini, quartered
1 green zucchini, quartered
1/4 cup olive oil

Steps:

  • Place tomatoes, vinegar, garlic and basil in a blender and blend until smooth. Slowly add the olive oil until emulsified. Season with salt and pepper to taste. Preheat grill. Brush the vegetables with olive oil and season with salt and pepper to taste. Grill until cooked through. Arrange on a platter and drizzle with tomato vinaigrette.

GRILLED VEGETABLES WITH OLIVE AND SUN-DRIED TOMATO DRESSING



Grilled Vegetables with Olive and Sun-Dried Tomato Dressing image

Categories     Vegetable     Picnic     Vegetarian     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

Nonstick vegetable oil spray
4 small zucchini, trimmed, cut lengthwise in half
2 red bell peppers, quartered
4 8-ounce yams (red-skinned sweet potatoes), peeled, each cut lengthwise into 6 wedges
1 tablespoon grated orange peel
2 teaspoons chopped fresh rosemary
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon chopped brine-cured black olives (such as Kalamata)
2 oil-packed sun-dried tomato halves, drained, chopped
2 hard-boiled eggs, shelled, halved

Steps:

  • Spray grill with oil spray and prepare barbecue (medium-low heat). Spray all vegetables on all sides with oil spray. Sprinkle with salt and pepper. Grill vegetables until tender, turning often, about 10 minutes for zucchini, 12 minutes for peppers and 30 minutes for yams.
  • Meanwhile, mix orange peel and rosemary in small bowl. Whisk lemon juice and next 3 ingredients in large bowl. Season dressing with salt and pepper. Add grilled vegetables to dressing; toss to coat.
  • Divide vegetables among 4 plates. Sprinkle peel mixture over. Place 1 egg half alongside vegetables on each plate.

GRILLED VEGETABLES WITH BALSAMIC VINAIGRETTE



Grilled Vegetables With Balsamic Vinaigrette image

This recipe is sure to become one of your favorites! It is an adaption from a recipe I made while attending a culinary boot camp in New York. The vinaigrette is used as a marinade in this recipe.

Provided by Jimijoe 43

Categories     Vegetable

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 12

1 1/2 teaspoons cornstarch
8 ounces chicken stock
4 ounces balsamic vinegar
4 ounces olive oil
1 tablespoon chopped basil
1/2 teaspoon salt
10 ounces yellow squash, cut lengthwise 1/4 inch
5 ounces vidalia onions, sliced 1/4 inch thick
5 ounces red peppers, cut into 1 x 2 inch pieces
5 ounces Belgian endive, quartered lengthwise
4 ounces shiitake mushrooms, stems removed
4 ounces asparagus

Steps:

  • Combine the cornstarch with just enough chicken broth to mix together.
  • Bring the remaining stock to a boil then add the cornstarch mixture.
  • Return to a boil and stir until the stock thickens.
  • Remove from the heat and stir in the vinegar.
  • Let it cool completely.
  • Whisk in the olive oil.
  • Add the basil and salt.
  • Put vegetables in a bowl.
  • Pour vinaigrette over and toss.
  • Marinade for at least 30 minutes.
  • Grill vegetables until tender, slightly blackened.

GRILLED VEGGIES WITH MUSTARD VINAIGRETTE



Grilled Veggies with Mustard Vinaigrette image

I make this healthy and inviting side dish whenever friends come over for a cookout. The honeyed vinaigrette lets the veggies shine. -Shelly Graver, Lansdale, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 10 servings (3/4 cup each).

Number Of Ingredients 14

1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup canola oil
1/4 cup olive oil
VEGETABLES:
2 large sweet onions
2 medium zucchini
2 yellow summer squash
2 large sweet red peppers, halved and seeded
1 bunch green onions, trimmed
Cooking spray

Steps:

  • In a small bowl, whisk the first 5 ingredients. Gradually whisk in oils until blended., Peel and quarter each sweet onion, leaving root ends intact. Cut zucchini and yellow squash lengthwise into 1/2-in.-thick slices. Lightly spritz onions, zucchini, yellow squash and remaining vegetables with cooking spray, turning to coat all sides., Grill sweet onions, covered, over medium heat 15-20 minutes until tender, turning occasionally. Grill zucchini, squash and peppers, covered, over medium heat 10-15 minutes or until crisp-tender and lightly charred, turning once. Grill green onions, covered, 2-4 minutes or until lightly charred, turning once., Cut vegetables into bite-sized pieces; place in a large bowl. Add 1/2 cup vinaigrette and toss to coat. Serve with remaining vinaigrette.

Nutrition Facts : Calories 155 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 166mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

GRILLED VEGETABLES WITH VINAIGRETTE



Grilled Vegetables With Vinaigrette image

I got this from the DIY network website, and I'm saving it here to try soon! It looks like a great way to grill your veggies! Prep time includes time to cut up veggies.

Provided by Kree6528

Categories     Onions

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon chopped garlic
3 tablespoons coarse grainy mustard
1 tablespoon honey
1/4 cup lemon juice
1/8 cup balsamic vinegar
1/2 cup extra virgin olive oil
salt and pepper
1 red bell pepper, sliced
1 yellow bell pepper, sliced
4 green onions, chopped
1 zucchini, sliced
1 yellow squash, sliced
1 red onion, sliced
salt and pepper, to taste

Steps:

  • To prepare the vinaigrette, combine garlic, mustard, honey, lemon juice and balsamic vinegar in a bowl.
  • Add oil slowly, whisking constantly.
  • Season with salt and pepper.
  • To preparare the vegetables, cover them with vinaigrette and blend thoroughly.
  • Place vegetables on a medium-hot grill and grill for 2 to 5 minutes per side or until desired doneness.

Nutrition Facts : Calories 329.9, Fat 28.1, SaturatedFat 3.9, Sodium 144.2, Carbohydrate 19.5, Fiber 3.4, Sugar 11.2, Protein 3.3

SUN-DRIED TOMATO VINAIGRETTE



Sun-Dried Tomato Vinaigrette image

Categories     Condiment/Spread     Garlic     Tomato     No-Cook     Quick & Easy     Salad Dressing     Vinegar     Basil     Gourmet

Yield Makes about 2/3 cup

Number Of Ingredients 6

2 sun-dried tomato halves
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons red-wine vinegar
1/2 garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1/3 cup olive oil
1 tablespoon minced fresh basil leaves

Steps:

  • In a saucepan simmer the sun-dried tomatoes in 2 inches water for 3 minutes, or until they are tender, drain them, and mince them. In a bowl whisk together the tomatoes, the vinegars, and the garlic paste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the basil.

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